Description
A delicious Italian dish featuring tender chicken layered with prosciutto, creamy cheese, and roasted eggplant, all smothered in a rich tomato sauce.
Ingredients
Scale
- 1 pound Italian eggplant
- 1 teaspoon kosher salt
- 1 1/2 pounds boneless skinless chicken breasts
- 3 whole eggs with 1 tablespoon of water
- 1 1/2 cups all-purpose flour
- 1 teaspoon table salt
- 1/2 teaspoon white pepper
- 1/4 cup vegetable oil, divided
- 1/2 cup extra virgin olive oil, divided
- 2 cups yellow onion, diced large
- 1 tablespoon fresh garlic, minced fine
- 1/4 cup Marsala wine
- 1 cup chicken stock
- 1 28-ounce can whole peeled San Marzano tomatoes
- 4 tablespoons tomato paste
- Pinch red pepper flakes
- 2 tablespoons butter
- 8 ounces Fontina cheese, sliced
- 1/2 cup Romano cheese, grated
- 4 ounces sliced Prosciutto
- 6 ounces sliced deli Provolone cheese
Instructions
- Prepare the eggplant, trimming and slicing it, then salting to draw out moisture.
- Butterfly the chicken breasts into even portions.
- Setup a dredging station with beaten eggs and a flour mixture.
- Coat eggplant and chicken with the egg and flour mixture.
- Heat your skillet with vegetable and olive oil, then fry the eggplant until golden.
- Prep for baking by layer chicken, cheeses, and sauce in the skillet.
Notes
Make-ahead tips: Prepare eggplant and chicken a day earlier. Cooked leftovers can be reheated comfortably in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 548
- Sugar: 7g
- Sodium: 1200mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 150mg